Es cendol

Es cendol
Prepare ingredients.
Put 100 grams of rice flour into a cooking pot.
Add 50 grams of tapioca flour.
Put 1 liter of water into an other cooking pot.
Add 1/2 - 1 teaspoon of salt.
Add 1-2 pandan leaves.
Bring to a boil.
Turn off the heat.
...
...
Add a pinch or 1/2 teaspoon of food coloring "green" to the flour mixture.
Mix in.
Pour hot pandan water over the flour mixture gradually ...
... and stir in simultaneously until everything is evenly mixed.
Heat the batter.
Cook on medium low heat, stirring gently all the time, until it turns thick, translucent and glossy.
Put enough cold water into a bowl.
...
Take a colander with large holes.
Transfer the thick batter to the colander.
Press the batter with a spoon back (or your hand) ...
... until cendol noodles come out of the colander large holes ...
... and soak into the cold water immediately. Leave the cendol noodles in the cold water for 15 minutes.
Put 300 milliliters of coconut milk into a cooking pot.
Add a pandan leaf.
Bring to a boil.
Turn off the heat.
Transfer the boiled coconut milk to a bowl and let cool.
Fill a cooking pot with 250-300 milliliters of water.
Add 150 grams of palm sugar.
Cook until sugar is dissolved and begins to bubble.
Take off heat, transfer to a bowl and let cool.
Cut 200-300 grams of ripe jackfruit flesh into small chunks.
Take out ice cubes from freezer.
Use a special blender to make shaved ice.
Put a few spoonfuls of shaved ice in a long drink glass.
...
Add palm sugar syrup.
Add cendol noodles.
Add small chunks of jackfruit.
Add a few spoonfuls of shaved ice again.
Add coconut milk.
Garnish with pandan leaf.
Serve.

Description

Cendol is a green worm-like jelly; made from rice flour with green food coloring (usually derived from the pandan leaf). Es cendol is a traditional drink or dessert originating from Southeast Asia. The dessert's basic ingredients are cendol noodles, coconut milk, palm sugar and shaved ice.

Ingredients

100 grams rice flour
50 grams tapioca flour
1 teaspoon salt
  pandan leaves
200 grams ripe jackfruit flesh (200-300 grams)
150 grams palm sugar
300 milliliters coconut milk
1⁄2 teaspoon food coloring "green"
  ice cubes